Shrimp EtouffeeCourse: Main, DinnerCuisine: AmericanDifficulty: Medium
1 pound shrimp (peeled and deveined) reserve shrimp shells
2 cups Seafood broth (sub with water)
1 bay leaf
1 cup chopped tomatoes
2 tsp Creole seasoning
½ tsp smoked paprika
1 tsp Worcestershire sauce
2-3 tbsp. chopped parsley
2 green onions chopped
2 tbsp. canola oil
¼ cup flour
2 tbsp. butter
½ cup green bell pepper diced
½ medium onion diced
1/3 cup chopped celery (about 1-2 sticks)
2 tsp minced garlic
1 tsp thyme fresh or dried
1 tsp Hot sauce optional
- Shrimp Stock
- Heat 1 or 2 teaspoon of butter or oil to a sauce pan or skillet. Add shrimp shells, remaining scraps of onion, garlic, celery, and bay leaf. Cook for about 5 -7 minutes; stirring constantly to prevent any burns.
- Pour in 5 cups of water. Bring to a boil then lower heat and let it simmer for 20 minutes.
- Remove from heat and strain; using a sieve. Set aside.
- Combine melted butter, oil, and flour in a large Dutch oven until smooth.
- Cook on medium heat for about 10-12 minutes till reaching desired color; stirring continuously.
- Add onion, green pepper and celery and cook for 8- 10 minutes; stirring frequently.
- Add, garlic, thyme and bay leaf. Continue to stir fry for about 2 minutes more.
- Throw in chopped tomatoes, Worcestershir sauce, paprika and creole seasoning. Let it cook for 5 minutes.
- Gently pour in 2 cups of shrimp stock, bring to a boil and let it simmer. Add shrimp and continue to cook for 5 more minutes.
- Adjust thickness soup and flavor with more shrimp broth or water, hot sauce and salt.
- Stir in green onions and chopped parsley.
- Serve over hot over a bed of rice. Enjoy!